Wednesday, September 21, 2011

Rice Flour Roti / Sindhi Chapri

Rice flour rotis are made with specific vegetable or meat dishes at Sindhi homes. Both varieties the Wild Rice or Red Rice flour as well as the White Rice flour is used to make these rotis. I have made them with White Rice Flour commonly available at most grocery stores. These are gluten-free and a good option to regular chapatis.
1 Cup White Rice Flour
1.5 Cups Hot Water
1 -2 Chopped Green Chillies
2-3 Tbsp Chopped Corriander / Cilantro leaves
Mixing Bowl
Ziploc bag - 2 sides cut to form a rectangle
Griddle / Tava
1. In a mixing bowl add rice flour, salt, chilli and corriander leaves.
2. Heat water in a pan but take it off heat just before it reaches boiling point.
3. Slowly add water to the other ingredients. Note save almost half cup water in the pan, this may or may not be needed depending on how much the flour absorbs.
4. Set aside for 5 mins till the mixture is cool to handle.
5. Then knead it into a soft dough, adding more hot water if needed.
6. Take a small portion of the dough and place it on the cut ziploc bag. Lightly with the palm of your hand and fingers shape it into a flat round disc.
7. Gently lift and transfer to a hot griddle on a med-high heat.
8. Flip to the other side after 3 -4 minutes or till soft brown spots start appearing on the underside.
9. Cook on the other side for another 3-4 minutes, flip to check and serve hot.


  1. Yes,I do make these once in awhile in breakfast.I love the slight crunch in these rotis if you cook on low flame.Yours are perfect.

  2. Thanks Neetu. Having these for breakfast now that's a good idea

  3. What an interesting dish, looks delicious! Great blog you have, so glad to be a new follower! xoxo


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